1

Recipe for tetra with two sauces:

I bought some small heather shells and decided to make 2 different sauces.

1 / Preparation of the marinade :

1
Cutting onions and spring onions
1
Cutting roosters: separating the carcass from the meat
1
Lift the fillets and cut the legs
1
In a deep dish: put a bottle of red wine, the onions and the meat.

Cover the dish and put it in the refrigerator for 2 days.

2 /Preparation of the tetra fund (tetra soup)

1
Fry the tetra carcasses in the oven for a few minutes.
1
The goal is to color the juices of the carcasses. These are the juices that will give a good taste to your fund (tetra soup)
Remove the fat. Add a little wine. Reduce for a few moments and then add water.
1
Add water and vegetables. Cook for at least 3 hours without salt and pepper.

4. Soak the raisins

1
Macerate the grapes with cognac and a little water or orange juice.

5. Preparation of the tetra legs.

1
coloring of the legs and onions. Always important to color the juices. It is the juices that give the taste to the sauce.
1
You can add red wine and reduce it by half. Then add the tetra soup (funds)

1
Approximately 2 hours at 150°.

Next day:

1
In another pan: slice the mushrooms and cook them for about 10 minutes. I always add a dash of lemon.
1
Separate the legs from the sauce. If you have vegetables like onions or leeks. I advise you to pulverize the sauce.

Thighs: remove the bones. Put the meat with sauce in a pan. Normally, your sauce is consistent. You can add some cooked mushrooms. But you must keep some of the red wine sauce.

Preparation of the honey sauce:

Ingredients: part of the red wine sauce from the cooking of the legs, honey, grapes macerated in cognac and fresh cream. This sauce will not be too sweet, but less powerful than the red wine sauce. It will soften the taste of the game.

1
You have separated the sauce into two parts. The second part: add 1 spoon of honey, 1 spoon of fresh cream and the grapes. The sauce will be less strong.
The cognac will give a tonic touch to the sauce. It will be perfect with a feminine orange wine. If you want to add more honey, you can.

The cooking of the fillets: it is done by the minute.

1
The cooking of the fillets is fast (hardly 5 minutes). If they are too cooked, the meat will be dry.

I am not a person who knows how to present dishes (I don't know how to do it). The pictures were not good. My advice: you can make only one sauce. If you want to use 2 sauces, so two different wines, the legs will be with red wine sauce, the fillet with honey sauce.

Wine yes, but in moderation, no soda and no beer at the same time.

Jean-Charles Botte former sommelier xich-lô Oslo.

You can "like" this article and share it.

1

Jean Charles Botte

"Life has been given to us, our duty is to respect this gift and to be aware that we have responsibilities: not to poison ourselves, not to poison others and to respect all living things. JCzen Living in Norway, trained as a sommelier and cook, my philosophy is to love life. I have been writing about wine for 20 years, about life, about wellness. I am very happy when I receive messages of thanks like this one "Your site helps me a lot". My site does not make me money but if it helps people: I am very happy. I can tell you that daily meditation has changed my life; why not you?

View all articles by Jean Charles Botte →

Leave a Reply

This site uses Akismet to reduce spam. Learn more about how your comment data is used.

Bloggers like this page: